Foods and home making

3 or 4 teaspoons baking powder (See footnote, page 88.) 1 teaspoon baking soda ^ cup seeded raisins SUMMARY 3io Luncheon or Supper To substitute sour milk for sweet milk in a quick bread : 1. Use £ teaspoon soda for each cup sour milk. 2. Use from £ to f the amount of baking powder in the sweet milk recipe: ^ the amount in a white flour quick bread ; f the amount in a coarse flour quick bread. REVIEW QUESTIONS AND EXERCISES 1. Turn to page 88 for the muffin recipe. Write a recipe for plain muffins, using sour milk instead of sweet milk. 2. Find the recipe for cinnamon bread on page 89. Write a recipe for cinnamon bread, using sour milk instead of sweet milk. 3. A recipe for brown bread contains 2-| cups sour milk. How much baking soda should be included in the recipe ? 4. Why does not coarse corn meal keep as well as fine or cream corn meal? 5. What causes a bitter taste in some quick breads containing soda? 6. Why does not a properly made quick bread containing sour milk taste sour? 7. Why does not a properly made quick bread containing baking soda taste bitter? 8. Why is starch put into baking powder? 9. What two substances are contained in all baking powders? 10. What is the principal difference in the mixing of muffins and baking-powder biscuits ? HOME WORK 1. Prepare at least two quick breads during the week. If you want school credit for this work, bring a signed statement as suggested on page 30. 2. Read the label on your baking-powder can. Does your baking powder contain baking soda? How do you know? What substance other than baking soda and starch does the baking powder contain? Discuss the kinds of baking powders you find in your home and at school. CHAPTER XXIV LUNCHEON OR SUPPER DESSERTS Can you answer these questions ? If not, look for the answers as you study this chapter. 1. What do custards contain? Give at least two reasons why cus- tards are wholesome desserts. 2. What makes a custard curdle? How may a curdled custard be remedied ? 3. If you desire to use lemon peel for flavoring, how much of the rind should be grated? Why? 4. Why should we not eat desserts at the beginning of a meal ? 5. What is floating island ? Why is it so named ? 6. What is meant by shortening? 7. How can a baking-powder biscuit dough be changed so as to make a shortcake dough? 8. What material is added to breads or cakes containing molasses? For what two purposes is it added? 9. Why are pies more suitable desserts for luncheon or supper than for a hearty dinner ? 10. What makes pie crust tough? Why are desserts served at the close of a meal? Little children sometimes want to eat the dessert of a meal first. If they are allowed to do so, the other foods of a meal which they need for complete nourishment are often left half eaten or even untasted. A sweet food such as pudding or cake eaten at the beginning of a meal is apt to deaden the appetite. There is another reason why it is not a good practice to eat sweets first at a meal. As stated on page 224, a sweet food, especially one containing much sugar, irritates an empty stom- ach. If a sweet is eaten at the close of a meal, it is mixed with 311 312 Luncheon or Supper the foods which are already in the stomach. For this reason a small portion of a sweet dessert does little or no harm to the stomach.